CREAMED SPINACH
Makes 4 servings
1 10-ounce bunch spinach
2 tablespoons unsalted butter
2 cups chopped onions
2 cups heavy cream
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic
2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce
Wash the spinach, then tear the green leaves into pieces, discarding the stems and stringy veins. Save a few small, nice looking leaves for garnish. You should have about 10 cups.
Place the butter in a 10-inch, nonstick skillet over high heat. When the butter begins to sizzle, add the onions and cook, stirring frequently, until the onions are a rich brown, about 10 minutes. Add the cream, Vegetable Magic, and Magic Pepper Sauce. When the cream begins to simmer, add a
handful of the spinach. Cook, stirring constantly, until the spinach has wilted and reduced in volume. As the spinach wilts, continue adding more spinach to the skillet, stirring constantly, until all the spinach is wilted and heated through. Remove from heat and serve immediately or use to
make Stuffed Tomatoes (recipe follows).
Copyright by Chef Paul Prudhomme
